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1
Preheat the oven to 350.
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2
Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper.
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3
In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently.
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4
Remove the chocolate mixture from the heat and let cool slightly.
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5
In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly.
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6
Let cool slightly, then whisk the mixture into the melted chocolate.
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7
Whisk in the creme fraiche.
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8
In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes.
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9
Beat in the chocolate mixture.
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10
In a medium bowl, whisk the flour with the baking soda, baking powder and salt and transfer to a sifter or a sieve.
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11
Sift the dry ingredients and fold into the cake batter with a large spatula until fully incorporated.
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12
Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate.
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13
Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking.
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14
Let the cakes cool completely in the pans.
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15
In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate.
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16
Remove from the heat.
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17
Pour off the water in the saucepan and wipe it out.
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18
Add the heavy cream and butter to the saucepan and heat until the butter is melted and small bubbles appear around the edges.
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19
Whisk the hot cream mixture into the white chocolate.
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20
Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
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21
In a medium saucepan, heat the cream until small bubbles appear around the edges.
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22
Put the chopped chocolate in a heatproof bowl and pour the hot cream on top.
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23
Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth.
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24
Set the bowl in a cool place until the ganache is firm enough to hold its shape, at least 1 hour.
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25
In a medium saucepan, melt the chocolate over very low heat, stirring frequently.
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26
In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly.
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27
Remove from the heat and whisk in the brandy and melted chocolate.
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28
Let cool completely, about 30 minutes.
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29
In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy.
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30
Add the cooled chocolate mixture.
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31
At low speed, beat in the confectioners' sugar.
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32
Cut out a 5-by-11-inch cardboard rectangle.
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33
Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board.
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34
Invert the cakes and remove the pans.
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35
Keeping the paper attached, trim each cake to an even 15-by-11-inch rectangle, then cut each cake into three 5-by-11-inch rectangles; you will have 6 rectangles.
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36
Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper.
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37
This will be the base.
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38
Spread half of the white chocolate ganache on the base and top with another cake rectangle; peel off the paper.
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39
Spread half of the dark chocolate ganache on the cake and top with another cake layer, peeling off the parchment.
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40
Spread with 1 1/4 cups of the chocolate frosting.
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41
Repeat with 2 more layers, peeling the parchment off the cake rectangles and spreading them with the remaining white chocolate ganache and dark chocolate ganache.
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42
Keep the sides even as you build the cake by smoothing them out with a metal cake spatula.
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43
Top with the final cake rectangle and peel off the parchment.
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44
Coat the sides and top of the cake with a smooth layer of chocolate frosting; refrigerate briefly to set the frosting.
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45
Spread the remaining frosting over the cake and garnish with the chocolate shavings.
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46
Carefully transfer the cake (on its cardboard base) to a platter and refrigerate until firm.
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47
Using a hot knife, cut the cake into slices while cold and let come to room temperature before serving.
